Friday, March 26, 2010

Grilled Vegetable Salad

A few weeks ago, Scott and I went to Longhorn after church. We do not usually splurge like that, but we wanted steak and left glad that we'd gone. So, it was worth the trip. I got this salad as my side salad (for a little extra); it came off of the "for a limited time only" menu. It was so good that I figured out how to make it at home.

Grilled Vegetable Salad


Romaine lettuce-chopped
Feta cheese - crumbled (optional)
Tomato - diced
Red onion - diced very small


1 squash
1 zucchini
1 bunch asparagus
1/2 bell pepper (red or green)
1 c corn (I used frozen)
1 small white onion (optional)
Olive oil (maybe 1 Tbsp)

Cut all vegetables into 1-inch pieces. Drizzle with olive oil and sprinkle with salt and pepper. Grill on grill pan (flat side).

1/2 c olive oil
1/4 c organic canola oil
1/4 c balsamic vinegar
1 clove minced garlic (just use the stuff you buy in the jar)
1 Tbsp lemon juice

Whisk together all ingredients. Salt and pepper to taste. I invested in one of those dressing shakers you buy to go along with the italian dressing packets. Worth it.

Prepare salad. Top with grilled vegetables. Drizzle with dressing.

Make it a meal by adding grilled chicken (pictured).

If you leave off the feta, this is a gluten and dairy free meal.


Anonymous said...

That looks good. I always forget that I can grill my vegetables and they are so good. I'll have to try this recipe the next time I get some really good vegetables in my farmers market basket.


Anonymous said...

I made your taco soup last night for my in-laws and they loved it. My mother-in-law is a awesome cook and she asked for the recipe. It must be good if she asks for the recipe. My father-in-law went back for seconds and they even took some home with them. Thanks for sharing that recipe in the church cookbook and getting me a cookbook. I love it.